Heirloom Chinese Chicken

1. Build the poaching broth. Add water to a pot along with the scallion pieces, all the ginger slices, garlic, salt, and Shaoxing wine if using. Bring to a gentle simmer over medium heat. If any foam rises, skim it off for a cleaner broth (nice, not required).
2. Add chicken and poach gently. Lower chicken thighs into the pot. Aim to fully submerge them. If your pot is tight and a couple pieces peek above the surface, rotate them once halfway through so everything cooks evenly. The liquid should barely simmer, not boil. Adjust heat to keep small bubbles, mostly around the edges. If you like precision, target about 180°F to 190°F. Partially cover with a lid and cook 18 to 22 minutes.
3. Turn off heat and rest. Turn off the heat, cover fully, and let the chicken sit in the hot broth for 10 minutes. This is where the silky texture happens.
4. Check doneness. Chicken should register 165°F at the thickest part. When you temp, avoid touching the bone (it can throw off the reading). If it is not there yet, bring the pot back to a gentle simmer for 2 to 3 minutes, then rest again off heat.
5. Make ginger scallion sauce. In a heatproof bowl, combine sliced scallions, minced ginger, and salt. Heat neutral oil in a small saucepan until shimmering and fluid (about 325°F is great). You do not want it aggressively smoking. Carefully pour hot oil over the scallion ginger mixture. Stir, then add sesame oil if using.
6. Make optional soy drizzle. Stir soy sauce, warm broth, sugar, and rice vinegar until dissolved.
7. Slice and serve. Remove chicken and let cool 5 minutes. Slice into bite-size pieces. Spoon ginger scallion sauce over the top and finish with a little soy drizzle if you want extra savory depth. Serve with rice or congee and something crisp on the side.

Tip: Save that broth. It is gold. Use it to cook rice, sip like a light soup, or stash it for noodles later.